Milanese is the favorite dish in our family. So many ways to enjoy it!Jump to Recipe
My GF Seafood Milanese is an adaption of the true family favorite – CHICKEN MILANESE. The protein is dredged through what I will call a liquid, and then, breaded on the outside. The dish is finished by pan-frying to get a nice crispy exterior.
Traditionally, I make this dish by first dredging the chicken/fish through flour. Next, it is dropped in an egg wash. Finally, the chicken/fish is dropped into the gluten free bread crumbs. The flour and egg wash make the bread crumbs adhere to the protein. This adaption is made with a mustard mayonnaise dredge followed by the bread crumbs. The mustard adds a nice flavor and pairs really well with fish.
The below links show the variety of ways I have made milanese recipes including variations from different cultures as well as dredging methodologies.
Dredging the Seafood.
The GF Seafood Milanese plated.
GF Seafood Milanese
Milanese is a flavorful way to enjoy breaded food that is pan-fried. My GF Seafood Milanese is dredged in a mustard sauce & pan-fried to a beautiful crisp.
- 3 Whole Cod filets
- 2 Cups Gluten Free Panko
- 2 Tbsp Dijon Mustard
- 1/4 Cup Mayonnaise
- 2 Cups Gluten Free Flour
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 1 Cup Corn Oil
Season the cod filets with salt and pepper.
Set up your dredging stations. Combine the gluten free bread crumbs, and the dijon mustard with the mayonnaise.
Now, take one piece of the cod and dredge in the mayo mustard sauce.
Finish by placing the seafood in the gluten free bread crumbs. Press in the breading and let the excess fall off.
Heat the oil in a skillet on medium high heat.
Once the oil is shimmering, add in the breaded cod fillets. Cook in shifts and do not overcrowd the pan.
Cook each fillet 2 – 3 minutes per side. Move to a cooling rack and let the oil drain off.
Finish pan frying the rest of the fillets.
Let rest for a couple of minutes.
Serve and enjoy!